My personal recipe for a wonderful life: Family + Friends + Food = Happiness. Thus far this summer has been a whirlwind of activity filled with the first two components of my equation: visiting family in New Jersey, friends from Copenhagen visiting me and, playing one of my favorite roles 'fun aunt' with various kids, related or not. Missing from my personal recipe for a … [Read more...]

KALE SMOOTHY
It's that time of year--it starts as a sniffle or an ache and before you know it...you're sick. And you're grumpy. And nothing tastes good.
I'm no medical doctor but when I was feeling terrible because of the flu I shuffled into the kitchen and whipped up a kale smoothy. I'm not a smoothy kind of girl. If I want kale (on that rare occasion) I cook it. But … [Read more...]

Valentine’s Day will soon be upon us, and what better way to say I love you than to slave over a batch of croissant dough to make pain au chocolate and heart shaped croiss-nots?I took my croissant dough recipe and made pain au chocolate, chocolate glazed heart shaped croiss-nots (cronuts) and cinnamon sugar croissant nests. So here's the 'how to' once the dough is made and all … [Read more...]

Croissant + Hot Oil = Croiss-Ain’t
Okay, I admit, I’ve been reading the buzz about the trademarked Cronut. And it’s not just Manhattan that’s jumping on the bandwagon. LA has plunged into the fray.
Ah, what better way to make THE quintessential French crescent roll into an American staple than to drop it into a pot of boiling oil? Better yet, you could roll it in … [Read more...]

I made my first batch of danish in more than 23 years for our monthly FBLA meeting. When I had Bakers' Dozen, my bakery in Stowe, I made a minimum of one batch of 45 large danishes every day. The finished dough weighed close to ten pounds. I would begin the process in the afternoon making the dough, resting it, cutting the butter so it created a pad, incasing the butter … [Read more...]

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